Description
This Baked Gnocchi Alfredo is a creamy, cheesy pasta casserole that combines pillowy gnocchi with a rich homemade Alfredo sauce, baked to golden perfection with Monterey Jack cheese topping. An indulgent and comforting dish perfect as a hearty side or main course, ready in just 45 minutes.
Ingredients
Gnocchi
- 32 ounces gnocchi
Alfredo Sauce
- ¼ cup unsalted butter
- 2-3 cloves garlic, finely minced
- 1 cup heavy cream (do not substitute)
- ½ cup whole milk (do not substitute)
- 1 ½ cups Parmesan cheese, finely grated or shredded
- ½ teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
Topping and Garnish
- 1 cup Monterey Jack cheese, shredded (mozzarella cheese may be substituted)
- Fresh parsley or fresh chives, finely minced, optional for garnishing to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and spray a 9×13-inch baking or casserole dish with cooking spray. Set aside for later use.
- Cook Gnocchi: Prepare the gnocchi according to the package directions by boiling in salted water until tender. Once cooked, drain thoroughly and set aside.
- Make Alfredo Sauce – Melt Butter: In a large skillet over medium heat, add the unsalted butter and stir occasionally until fully melted.
- Sauté Garlic: Add the finely minced garlic to the melted butter and cook for about 1 minute, stirring constantly, until fragrant but not browned.
- Add Dairy: Slowly pour in the heavy cream and whole milk while stirring continuously to blend evenly.
- Incorporate Parmesan Cheese: Gradually add the grated Parmesan cheese, stirring constantly to help it melt smoothly into the sauce. Raise heat to medium-high if needed, but avoid boiling to prevent the sauce from breaking.
- Season Sauce: Taste the sauce and add salt and freshly ground black pepper to your preference, keeping in mind the saltiness of the cheese.
- Combine Gnocchi and Sauce: Add the cooked and drained gnocchi into the Alfredo sauce, stirring gently to coat all pieces evenly. Optionally, add cooked or leftover chicken at this stage if desired.
- Transfer to Baking Dish: Pour the gnocchi and Alfredo sauce mixture into the prepared baking dish, spreading it out evenly.
- Add Cheese Topping: Sprinkle the shredded Monterey Jack cheese evenly over the top of the gnocchi mixture. Optionally, for added crunch, toss ¾ to 1 cup of breadcrumbs or Panko breadcrumbs with 2 tablespoons melted butter and sprinkle over the cheese.
- Bake: Bake the dish uncovered in the preheated oven for about 30 minutes, or until the cheese has fully melted and turned golden brown. Rotate the pan halfway through baking to ensure even cooking.
- Optional Broil: For an extra crispy and browned top, broil the dish for 2-3 minutes while watching closely to avoid burning.
- Garnish: Remove from oven and, if desired, sprinkle freshly minced parsley or chives on top for a fresh, vibrant finish.
- Serve: Serve the baked gnocchi Alfredo warm as a hearty side dish or paired with other main courses.
Notes
- If making in advance, assemble the dish through step 10, cover tightly, and refrigerate for up to 24 hours. Bring to room temperature for 1 hour before baking.
- Do not bake the casserole dish while it is fridge-cold as it could crack. Allow it to warm on the counter first.
- If preferred, substitute mozzarella cheese for Monterey Jack, keeping in mind slight differences in melt and flavor.
- Adding cooked chicken makes this dish a complete meal.
- Avoid boiling the sauce to keep it smooth and prevent curdling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
